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Curried Fruit Bake
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Southern Recipe Restoration Project
We thank reader Virginia Quillian for sharing her favorite recipe, taken from her tattered copy of “Klippings From Our Kitchen Kabinets,” published in 1966 by Simpson Memorial Methodist Church on McFarland Avenue in Rossville .
With Georgia peaches in their prime, Atlanta cookbook author and Saving Southern Food chefs panelist Virginia Willis decided to use that recipe as inspiration for an updated version with fresh fruits, sautéing them in a skillet just long enough to warm them through. The result was a lovely, vibrant accompaniment that would pair beautifully with grilled, sautéed or smoked meats or poultry, especially pork chops.
The contributor: Quillian, a former schoolteacher who is an avid cook. “I’ve served it many times for dinner parties and luncheons, though I don’t use as much curry powder as it calls for. It’s so good with turkey or ham.” -- As told to Susan Puckett
Willis thought this old-fashioned dish would be appropriate at holidays and suggests serving it with baked ham or roast turkey.
Hands on time: 10 minutes Total time: 1 hour and 10 minutes Serves: 8
Ingredients:
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2 (15-ounce) cans peaches, in light syrup, drained
1 (20-ounce) can pineapple chunks, in juice, drained
1 (15.25-ounce) can pear halves, in light syrup, drained
1 (9-ounce) jar maraschino cherries, drained
1/2 stick (1/4 cup) unsalted butter
1 cup light brown sugar, firmly packed
2 to 3 teaspoons curry powder, or to taste
Pinch of salt
Instructions:
Preheat oven to 350 degrees. Pat drained peaches, pineapple, pears and cherries dry with paper towels. Combine fruit in a large casserole dish. Combine butter, sugar, curry powder and salt in a small saucepan over medium heat until sugar is melted. Spoon mixture over fruit. Transfer to heated oven and bake until bubbly and fragrant, about 45 to 60 minutes.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 295 calories (percent of calories from fat, 17), 1 gram protein, 64 grams carbohydrates, 3 grams fiber, 6 grams fat (4 grams saturated), 16 milligrams cholesterol, 48 milligrams sodium.
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